Curried Vegetables And Pork With Rice Noodles

• 4 teaspoons roasted peanut oil, divided
• 1 (1-pound) pork tenderloin, trimmed and cut into thin strips
• 1 tablespoon minced peeled fresh ginger
• 1 garlic clove, minced
• 2 cups coarsely chopped onion
• 1 1/2 cups (2-inch) sliced asparagus
• 1 cup (1/2-inch) pieces yellow bell pepper
• 1 cup sugar snap peas, trimmed
• 2 tablespoons red curry paste
• 1 teaspoon brown sugar
• 1 (14-ounce) can light coconut milk
• 2 1/2 cups hot cooked rice sticks or vermicelli (about 5 ounces uncooked rice-flour noodles)
• 1/4 cup chopped fresh basil
• 4 lime wedges

1. Heat 2 teaspoons peanut oil in a large nonstick skillet over medium-high heat. Add the pork, and stir-fry for 3 minutes. Remove pork from pan, and keep warm. Add 2 teaspoons peanut oil, ginger, and garlic, and stir-fry for 1 minute. Add the onion, asparagus, bell pepper, and peas, and stir-fry for 5 minutes. Remove from pan, and keep warm.
2. Add curry paste, sugar, and coconut milk to pan, and stir well. Bring the curry paste mixture to a boil; reduce heat, and simmer for 10 minutes. Add the pork, asparagus mixture, and rice noodles to pan, and cook for 1 minute or until mixture is thoroughly heated. Sprinkle with basil; garnish with lime wedges.

peanut oil, pork tenderloin, fresh ginger, garlic, onion, asparagus, yellow bell pepper, sugar snap peas, red curry, brown sugar, light coconut milk, rice, fresh basil, lime wedges

Taken from www.myrecipes.com/recipe/curried-vegetables-pork-with-rice-noodles (may not work)